This Beet bliss bowl is a vegan dish that will warm you up and nourish you with wholesome ingredients. It features beets, quinoa, chickpeas, avocado, radishes, microgreens and basil, all tossed in a simple dressing and topped with crunchy almonds. It’s easy to make, colorful and satisfying!
Ingredients
- 1 cup quinoa, rinsed
- 1 cup beets, peeled and diced small or grated raw (see notes)
- 1 14-ounce can chickpeas, drained and rinsed
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/4 cup chopped fresh basil
- 1/4 cup slivered almonds, toasted
- 2 tablespoons minced red onion
- 2 cups baby arugula
- 1 avocado, sliced
- 1 watermelon radish, thinly sliced (or use regular radishes)
- 2 cups microgreens
Instructions
- In a medium pot, combine the quinoa, beets, chickpeas, water, salt, cumin and coriander. Bring to a boil, then lower the heat and simmer, covered, until the water is absorbed and the quinoa is fluffy, about 18 minutes. Let it stand for another 5 to 10 minutes, then fluff with a fork.
- In a small bowl, whisk together the vinegar and oil. Season with salt and pepper to your liking.
- Transfer the quinoa mixture to a large bowl and toss with the dressing. Add the basil, almonds, onion and arugula and toss gently to combine.
- To serve, divide the quinoa salad among four bowls and top with avocado, radish and microgreens. Enjoy!
Notes
- You can either cook the beets with the quinoa or add them raw at the end. If you cook them, dice them small so they get tender in the same time as the quinoa. If you add them raw, grate them for a crunchy texture.
- You can make this dish ahead of time and store it in the fridge for up to 3 days. Just leave out the basil and arugula until serving. You can reheat the quinoa base or eat it cold.
